Instructions: Start the rice and let it cook while you prepare the chicken.

Remove fat from chicken breasts and flatten to 1/2-inch thickness with the palm of your hand or the bottom of a heavy skillet. Heat olive oil in a nonstick skillet over medium-high heat.

Brown chicken 2 minutes, turn and brown another 2 minutes. Salt and pepper the cooked sides, remove to a plate and cover with foil or another plate to keep warm.

Add onion, ham and tomatoes to skillet. Saute 5 minutes. Add roasted peppers and hot pepper sauce to the skillet.

Return chicken to skillet. Saute 2 minutes.

Add salt and pepper to taste. Serve chicken over rice and spoon sauce on top.

Cuisine: "Basque"

NOTES : While on a recent trip to the Basque region of Spain, I was served a sauteed chicken with a sauce of roasted red peppers, onion, tomatoes and ham. The combination of onion, tomato, garlic and red pepper is used in many cuisines. The Spanish call it sofrito. The Basque version differs by using lots of red pepper and some hot peppers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.